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stuffed calamari |
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| Ingredients -
Serves 3 |
|
Method |
6 calamari
50ml Grappolini Paneolio Extra Virgin Olive Oil
50g fresh breadcrumbs
2 cloves garlic
1 tbsp chopped parsley
80g peeled prawns
60g chopped cooked ham
1egg
salt and freshly ground pepper
a ladle of fresh vegetable or fish broth |
|
Clean the
calamari well. On a low heat, use some of the oil to cook the
garlic, chopped tentacles and parsley and set aside. Add the
breadcrumbs, ham, prawns, egg, salt and pepper. |
|
Half fill
the calamari tubes with the stuffing and fasten with a toothpick.
Fry gently in the rest of the extra virgin olive oil and turn
occasionally to brown all over. Finish up with a ladle of broth
and simmer for about 20 minutes and serve. |
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 |
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| Do not overfill the calamari, otherwise
they will shrink during cooking. |
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